Salad Recipe ⋮ Loaded Baked Potato Salad

Love loaded baked potatoes with bacon, cheese, sour cream, and chives? This potato salad is for you! Made with roasted potatoes. Always a hit at barbeques and pot-luck dinners.

Ingredients

• cooking spray
• 4 pounds potatoes, unpeeled, cut into 1-inch cubes
• salt and ground black pepper to taste
• 1 pound bacon
• 1 ½ cups shredded Colby-Monterey Jack cheese, divided
• 1 onion, minced
• ½ cup sour cream
• ½ cup mayonnaise
• 1 bunch chives, diced, divided

Cooking Directions

1. Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking pan with cooking spray.
2. Season potatoes with salt and pepper and spread in the baking pan.
3. Roast potatoes in the preheated oven until easily pierced with a fork, 25 to 35 minutes. Let cool, 10 to 15 minutes.
4. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels; crumble into smaller pieces.
5. Combine 3/4 cup Colby-Monterey Jack cheese, onion, sour cream, mayonnaise, and most of the chives in a large bowl. Stir in potatoes and crumbled bacon. Garnish with remaining 1/4 cup Colby-Monterey Jack cheese and chives.
6. Refrigerate salad before serving, 4 hours to overnight.

Nutrition Facts

• calories518.9
• carbohydrateContent45 g
• cholesterolContent56.5 mg
• fatContent30.2 g
• fiberContent5.8 g
• proteinContent18.5 g
• saturatedFatContent11.9 g
• sodiumContent746.5 mg
• sugarContent3.4 g